Concentrated juice is a processed fruit juice where most of the water has been removed through evaporation or other methods. This process creates a thick, syrup-like liquid that contains the concentrated flavors and nutrients of the original fruit. The concentration process allows for easier storage, transportation, and longer shelf life.
The concentration process involves several key steps. First, fresh fruit juice is extracted from the fruit. Then, the juice is heated in an evaporator where water is removed through evaporation. This is often done under vacuum at low temperatures to preserve flavor and nutrients. The process reduces the juice volume by 80 to 85 percent, creating a concentrated product that is easier to store and transport.
浓缩果汁为生产者和消费者带来了诸多优势。它能减少百分之八十五的存储空间，显著降低仓储成本。由于重量和体积的减少，运输成本也大幅下降。浓缩过程延长了保质期，使季节性水果能够全年供应。加工过程中营养成分得以很好保存，而且浓缩果汁只需加水就能轻松复原到原来的状态。
There are several types of concentrated juice available in the market. Frozen Concentrated Orange Juice, or FCOJ, is stored at freezing temperatures and requires reconstitution with water. Not-From-Concentrate juice, known as NFC, is pasteurized fresh juice that hasn't been concentrated. Single-strength concentrate has a moderate concentration level, while multiple-fold concentrate has the highest concentration, requiring more water for reconstitution. Each type serves different market needs and has distinct processing requirements.
Concentrated juice has diverse applications across multiple sectors. In the food and beverage industry, it serves as a key ingredient in various products. For home consumption, it provides convenient access to fruit juice year-round through simple reconstitution. It plays a crucial role in international trade, allowing countries to export their fruit production efficiently. Looking toward the future, the industry is focusing on improved processing technologies that better preserve nutritional content and developing more sustainable production methods to reduce environmental impact.